avec salade de pois chiches rôtis
Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Filets de saumon • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Petites tomates • Œuf de catégorie A • Citron • Échalote • Câpres (câpres, eau, sel, vinaigre, chlorure de calcium, sorbate de potassium) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium).
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Tags
Filet de saumon, avec la peau
250 g
Pois chiches
1 unit(s)
Citron
1 unit(s)
Mélange printanier
113 g
Assaisonnement italien
4.3 g
Câpres
30 g
Échalote
1 unit(s)
Petites tomates
113 g
Œuf
2 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Poivre
0.25 tsp
Huile
4 tbsp
Sel
0.25 tsp
Sucre
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Drain and rinse chickpeas.
- Rinse capers, then pat dry.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Halve tomatoes.
- Peel, then thinly slice shallot.
- In a medium bowl, whisk together Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then add chickpeas and stir to coat.
- To an unlined baking sheet, add chickpeas. Roast in the bottom of the oven for 10 - 12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
- Meanwhile, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for runny yolks or 9 min for set yolks.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile in a large bowl whisk together capers, half the Italian Seasoning, 1 tsp (2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) lemon juice and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
- Add shallots. Toss to coat. Set aside.
- Pat salmon dry with paper towels, then sprinkle with remaining Italian seasoning. Season with salt and pepper
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- To the large bowl with marinated shallots, add roasted chickpeas, tomatoes and spring mix.
- Divide salad between plates, then top with eggs and salmon.
- Squeeze a lemon wedge over top.
810
kcal
Calories
53
g
Fat
9
g
Saturated Fat
44
g
Carbohydrate
8
g
Sugar
13
g
Dietary Fiber
44
g
Protein
275
mg
Cholesterol
1260
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
5
mg
Iron
et sauce de cuisson aux poivrons
